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Duck Breasts with Port & Dried Cherry Sauce

January/February 1998

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Duck breasts are a breeze to cook and make an impression, especially when served with this beautiful mahogany-colored sauce.


Duck Breasts with Port & Dried Cherry Sauce Recipe

Makes: 2 servings

Active Time:

Total Time:

Ingredients

  • 1/2 teaspoon black peppercorns, crushed (see Tip)
  • 2 boneless duck breasts, (14 ounces total), skin and fat removed
  • Salt, to taste
  • 1 teaspoon canola oil
  • Port & Dried Cherry Sauce, (recipe follows), heated

This recipe calls for:

Preparation

  1. Preheat oven to 450°F.
  2. Rub crushed peppercorns evenly over both sides of duck breasts. Season with salt. Brush oil evenly over a medium cast-iron or other ovenproof skillet. Heat the pan over medium-high. Add the duck and cook until browned on the bottom, 2 to 2 1/2 minutes. Turn duck over and transfer skillet to oven. Roast until duck reaches desired doneness: 6 minutes for medium, 10 minutes to cook through. Transfer duck to a cutting board and let rest for 5 minutes. Add any juices accumulated on the cutting board to the Port & Dried Cherry Sauce.
  3. Carve duck on the diagonal into thin slices. Fan on warm plates and spoon sauce over and around duck. Serve immediately.

Tips & Notes

  • Crush peppercorns with the bottom of a small heavy saucepan.

Nutrition

Per serving: 354 calories; 14 g fat (3 g sat, 6 g mono); 100 mg cholesterol; 46 g carbohydrates; 33 g protein; 3 g fiber; 947 mg sodium; 659 mg potassium.

Carbohydrate Servings: 1 1/2

Exchanges: 1/2 fruit, 1 vegetable, 3 1/2 lean meat, 1 fat



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Recipe Categories

Holiday
Christmas
Ease of Preparation
Easy
Type of Dish
Main dish, poultry
Total Time
1 hour or less
Ethnic/Regional
American
Mediterranean
Servings
2
Main Ingredient
Poultry, other
Preparation/ Technique
Bake
Marinate/Rub
Roast
Saute
Meal/Course
Dinner

Publication
January/February 1998

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